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1
Sauce: Heat oil in a heavy saucepan.
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2
Add onions, garlic, carrots, celery, bay leaves, and peppercorn to the hot pan and saute over medium-heat for about 5 minutes, stirring occasionally until golden brown.
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3
Deglaze pan with the wine and add the stock, mustard, and honey.
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4
Reduce liquid to about 2 1/2 cups, stirring constantly until the sauce is thick enough to coat the back of a spoon.
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5
Strain through a finemesh sieve into a clean saucepan (discard the solids) and return to the heat.
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6
Whisk in the butter, a little at a time, and mix thoroughly.
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7
Keep the sauce warm over hot water in a double boiler.
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8
Onions: Heat oil in a deep fryer or heavy saucepan (there should be enough to come at least 1 1/2 inches up the sides of the pan).
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9
Place flour on a plate and lightly dredge the onions in the flour.
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10
When the oil is hot, fry the onions for about 7 minutes over medium-high heat, turning constantly but gently, until golden brown.
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11
Drain on paper towels, and keep warm.
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12
Season the steaks with salt and pepper.
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13
Grill for 6 minutes per side for medium-rare or about 7 minutes per side for medium.
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14
Place a steak in the center of each warm serving plate and spoon the sauce around the meat.
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15
Place a handful of the onions on top of each filet and the rest on the side.
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16
Serve immediately.
